Strawberry Shortcake
Strawberry shortcake is made with old-fashioned style sweet biscuits topped with freshly whipped cream and sliced strawberries.
Servings 6 people
Calories 692kcal
Ingredients
Strawberries
- 4 cups strawberries halved or quartered
- ¼-1/2 cup granulated sugar
Strawberry Shortcake
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 6 tablespoons unsalted butter melted
- 1 ¼ cups buttermilk
Whipped Cream
- 1 pint heavy whipping cream
- 2 teaspoons granulated sugar
Instructions
Strawberry Shortcake
- Mix the strawberries with the sugar in a medium bowl, cover with plastic wrap and refrigerate until needed. This will help draw out the natural juices in the strawberries.
- Using a hand mixer on high speed, beat the heavy whipping cream with sugar until you get stiff peaks. Wrap with plastic wrap and place in the refrigerator.
- In a medium bowl, stir together flour, sugar, baking soda, baking powder, salt, melted butter and buttermilk until a soft dough forms. Drop by the spoonful onto a parchment lined baking sheet.
- Bake in a preheated 425 degree F oven for about 12-15 minutes or until golden brown.
- Split shortcakes with a knife and place in shallow bowls. Fill with strawberries and whipped cream.
Notes
Each oven bakes differently. Keep an eye on the biscuits, they should be golden browned.
Always rotate your baking trays 180 degrees about half way through baking so the biscuits will bake evenly.
Nutrition
Calories: 692kcal | Carbohydrates: 72g | Protein: 9g | Fat: 42g | Saturated Fat: 26g | Cholesterol: 141mg | Sodium: 636mg | Potassium: 370mg | Fiber: 3g | Sugar: 27g | Vitamin A: 1570IU | Vitamin C: 56.9mg | Calcium: 141mg | Iron: 2.9mg